There are few smells that evoke stronger memories in me than Christmas pudding. As soon as the fruits hit the bowl and start to combine with the spices the smell becomes unmistakable, and I’m instantly transported back to not just to making Christmas puddings with own kids, but helping my mum to make them when I was a little girl.
Last year I made a classic Royal Mint Christmas Pudding. It went down really well, with the family loving the plump fruits and moist crumb. This year I’ve teamed up with The Royal Mint again and thought I’d add my own twist to the recipe.
As my family enjoy so many types of dried fruits, for this recipe we’ve lowered the quantities of sultanas, currants, and raisins so that we can add in dried blueberries, cranberries and apricots. We’ve also swapped the traditional brandy out for Calvados (apple brandy), which has really special apple flavour. If you’re having trouble finding Calvados in the shops, Somerset cider brandy is similar.
For young children, there are few recipes better than Christmas pudding for them to get involved with, with plenty of ingredients for everyone to help measure out and tip in.
There’s also of course the wonderful tradition of Stir up Sunday, the last Sunday before Advent starts, where everyone in the family takes a turn stirring the Christmas pudding while making a wish.
Stir Up Sunday falls particularly early this year (20th November), but the earlier the better where Christmas pudding in concerned – the longer you leave it the more time in has for the flavours to mature (due to the low moisture content Christmas pudding can easily last up to two months in the cupboard and one year in the freezer!).
It’s great to see how excited both JD and Miss J get during Stir Up Sunday, not just with mixing the pudding and making a wish, but because it’s a big marker for them that Christmas is fast approaching. It’s also lovely for me to think we have so many more years of this tradition ahead of us.
Ingredients
- 100g (3.5 oz) sultanas
- 50g (2 oz) currants
- 50g (2 oz) raisins
- 75g (2.5 oz) dried blueberries
- 75g (2.5 oz) dried cranberries
- 100g (3.5 oz) chopped dried apricots
- 200ml (6.5 floz) water
- 30g (1 oz) plain flour
- 1/2 tsp cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp ground mace
- 1/2 tsp ground ginger
- 55g (2 oz) breadcrumbs
- 85g (3 oz) shredded suet (if you cannot get hold of suet, softened butter works well)
- 40g (1.5 oz) chocolate (70%), grated
- 1 cooking apple, peeled and grated
- 85g (3 oz) soft dark brown sugar
- 20g (0.7 oz) chopped mixed peel
- 55g (2 oz) blanched almonds, roughly chopped
- 1 lemon, zested
- 1 orange, zested
- 1 tbsp black treacle
- 3 tbsp Calvados (or Somerset cider brandy)
- 1 egg, beaten
- Knob of butter for greasing
You’ll also need:
- 1 litre pudding/heat proof bowl
- Greaseproof paper
- Large elastic band
- String
- Stock pot
- Steamer basket/Deep saucer/ramekin
Instructions
Put the sultanas, currants, raisins, blueberries, cranberries, and apricots in a saucepan with 200ml (6.76floz) of water.
Bring to the boil, and simmer for 3 minutes with the lid on. When all of the water has been absorbed, remove from the heat and set aside to cool.
Mix the flour and spices together with a fork in a mixing bowl.
Add the breadcrumbs, suet, grated chocolate, grated apple, brown sugar, mixed peel, almonds, lemon and orange zest.
Mix well, using a fork to get rid of any lumps and ensuring the mixture is fully blended together, then tip the flour mix into the soaked fruit, with the treacle, brandy and beaten egg.
Mix well, and stand overnight. While this isn’t necessary, the marinating helps the spices soak in.
Everyone should give the pudding a turn with a wooden spoon, and make a wish.
Use the knob of butter to grease the pudding bowl, and tip the Christmas pudding mixture into it and level the top off.
Cut one circle of greaseproof paper, which is few inches bigger than the rim of the bowl. Use a large elastic band to secure it over the pudding bowl with a folded pleat running through the middle. This will room to allow the pudding to release excess steam.
Cover the top with a piece of tin foil (same size as the greaseproof paper) and then tie it tightly with the string. If you like, you can also make a loop of string across the top, to fashion a handle, so the pudding can be easily lifted in and out of the pan.
If you are using a steaming pot, pour some water into the bottom of the stock pot – about one eighth full – so that the steaming basket sits in the bottom, just above the water level. Bring the water to boil, and place the Christmas pudding in the basket.
If you don’t have a steaming basket, simply use the upturned saucer or ramekin so that the pudding basin is kept away from direct contact with the base of the pan. Then fill the stock pot with water to around half-way up the side of the pudding basin.
Put on the lid, and steam at a gentle simmer for four hours. Keep an eye on the water to make sure that the pan doesn’t boil dry, and add more water from the kettle to keep it topped-up if needed.
If the lid of the stock pot doesn’t fit on tightly, it’s not ideal, but not disastrous– as long as there’s plenty of steam circulating. Keep an even more careful eye on water levels though, as a loosely-covered pot is more likely to boil dry.
Lift the pudding out of the pan after four hours, making sure you keep the greaseproof lid on – that way you can store the Christmas pudding for up to two months.
On Christmas Day, steam the pudding again for another two hours, and serve – perhaps with a sprig of holly on top, and a splash of brandy to light.
Here’s the Royal Mint Christmas Pudding with a twist recipe in a printable form. Just click the grey PRINT button below so you can try it out this Stir Up Sunday.
Royal Mint Christmas Pudding with an extra fruity twist
Ingredients
- 100 g (3.53 oz) sultanas
- 50 g (1.76 oz) currants
- 50 g (1.76 oz) raisins
- 75 g (2.65 oz) dried blueberries
- 75 g (2.65 oz) dried cranberries
- 100 g (3.53 oz) dried apricots chopped
- 200 ml (6.76 floz) water
- 30 g (1.06 oz) plain flour
- 1/2 tsp (0.5 tsp) cinnamon
- 1/2 tsp (0.5 tsp) grated nutmeg
- 1/2 tsp (0.5 tsp) ground mace
- 1/2 tsp (0.5 tsp) ground ginger
- 55 g (1.94 oz) breadcrumbs
- 85 g (3 oz) shredded suet if you cannot get hold of suet, softened butter or shortening works well
- 40 g (1.41 oz) chocolate 70%, grated
- 1 cooking apple peeled and grated
- 85 g (3 oz) soft dark brown sugar
- 20 g (0.71 oz) chopped mixed peel
- 55 g (1.94 oz) blanched almonds roughly chopped
- 1 lemon zested
- 1 orange zested
- 1 tbsp black treacle
- 3 tbsp Calvados or Somerset cider brandy
- 1 egg beaten
- 10 g butter for greasing
Instructions
- Put the sultanas, currants, raisins, blueberries, cranberries, and apricots in a saucepan with 200ml (6.76floz) of water.
- Bring to the boil, and simmer for 3 minutes with the lid on. When all of the water has been absorbed, remove from the heat and set aside to cool.
- Mix the flour and spices together with a fork in a mixing bowl.
- Add the breadcrumbs, suet, grated chocolate, grated apple, brown sugar, mixed peel, almonds, lemon and orange zest.
- Mix well, using a fork to get rid of any lumps and ensuring the mixture is fully blended together, then tip the flour mix into the soaked fruit, with the treacle, brandy and beaten egg.
- Mix well, and stand overnight. While this isn’t necessary, the marinating helps the spices soak in.
- Everyone should give the pudding a turn with a wooden spoon, and make a wish.
- Use the knob of butter to grease the pudding bowl, and tip the Christmas pudding mixture into it and level the top off.
- Cut one circle of greaseproof paper, which is few inches bigger than the rim of the bowl. Use a large elastic band to secure it over the pudding bowl with a folded pleat running through the middle. This will room to allow the pudding to release excess steam.
- Cover the top with a piece of tin foil (same size as the greaseproof paper) and then tie it tightly with the string. If you like, you can also make a loop of string across the top, to fashion a handle, so the pudding can be easily lifted in and out of the pan.
- If you are using a steaming pot, pour some water into the bottom of the stock pot – about one eighth full – so that the steaming basket sits in the bottom, just above the water level. Bring the water to boil, and place the Christmas pudding in the basket.
- If you don’t have a steaming basket, simply use the upturned saucer or ramekin so that the pudding basin is kept away from direct contact with the base of the pan. Then fill the stock pot with water to around half-way up the side of the pudding basin.
- Put on the lid, and steam at a gentle simmer for four hours. Keep an eye on the water to make sure that the pan doesn’t boil dry, and add more water from the kettle to keep it topped-up if needed.
- If the lid of the stock pot doesn’t fit on tightly, it’s not ideal, but not disastrous– as long as there’s plenty of steam circulating. Keep an even more careful eye on water levels though, as a loosely-covered pot is more likely to boil dry.
- Lift the pudding out of the pan after four hours, making sure you keep the greaseproof lid on – that way you can store the Christmas pudding for up to two months.
- On Christmas Day, steam the pudding again for another two hours, and serve – perhaps with a sprig of holly on top, and a splash of brandy to light.
Video
Notes
Nutrition
This is a commissioned post for The Royal Mint.
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More festive makes and bakes to try
For more festive inspiration, see my festive makes recipes section.
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Jane taylor says
Wow! I’m impressed! This looks fab but being a blogger myself, I know how much work must have gone into this post! The photos and vid and instructions are great! I had a go at a Christmas pud at a Christmas event at our church. It was great fun…as were the canapés and prosecco!!
Grace @ Eats Amazing says
I love the fruity twist you gave your pudding, all that different fruit looks so colourful and pretty!